BBQ steak salad with Thai vinaigrette

16 Ingredients

• 500g beef grilling steaks (such as porterhouse, rump or Scotch fillet)

• 2 heads baby gem lettuce, leaves separated

• 60g Coles 4 Leaf Salad

• 3 baby cucumbers, shaved lengthways with a mandolin or vegetable peeler

• 1 carrot, peeled, shaved lengthways with a mandolin or vegetable peeler

• 1 peach or nectarine, pitted, thinly sliced

• 2 radishes, thinly sliced

• 1 cup small fresh mint leaves

• 1 cup fresh coriander leaves

• Thai vinaigrette

• 1/4 cup (60ml) fresh lime juice

• 4 tbsp grapeseed oil, divided

• 2 tbsp fish sauce

• 2 tbsp chopped shallot

• 1 tbsp grated peeled ginger

• 1 red birdseye chilli, finely chopped (seeded if desired)

• 1 tsp caster sugar

• Select all ingredients

3 Method Steps

• Prepare a barbecue for medium-high heat. To make the Thai vinaigrette, in a blender, blend lime juice, 3 tbs of the oil, fish sauce, shallot, ginger, chilli and sugar until smooth.

• Coat steaks with remaining 1 tbs oil. Season with salt and pepper. Barbecue steaks, turning once, for 4 mins each side for porterhouse and Scotch fillet, or 2 mins each side for rump, or until an instant-read thermometer inserted into the centre registers 54°C. Set steaks aside on a cutting board.

• Arrange the baby gem lettuce leaves, salad mix, cucumbers, carrot, peach or nectarine, radishes, mint leaves and coriander leaves on a serving platter. Drizzle some vinaigrette over salad. Slice steaks and place on top of salad. Serve with remaining vinaigrette.

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